Best 3 Green Bean And Broccoli Salad Recipes

Indulge in a symphony of flavors with our Green Bean and Broccoli Salad recipes, a delightful medley of crisp textures and refreshing tastes. From the classic simplicity of the 5-Ingredient Green Bean Salad to the vibrant crunch of the Broccoli Crunch Salad, each recipe promises a unique culinary experience. Discover the zesty tang of the Lemon-Poppy Seed Dressing, adding a burst of citrus to the crisp green beans and broccoli florets. For a creamy twist, try the Creamy Dill Dressing, its velvety texture enveloping every bite in a symphony of flavors. And for a touch of Asian inspiration, explore the Sesame-Ginger Dressing, its aromatic blend of sesame oil and ginger adding an exotic depth to the salad. No matter your taste preferences, our Green Bean and Broccoli Salad recipes offer a delightful journey for your palate.

Let's cook with our recipes!

BROCCOLI AND GREEN BEANS

Broccoli and Green Beans image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 cups broccoli florets (about 1 1/2 pounds)
1/2 pound green beans
2 tablespoons cup extra-virgin olive oil
2 cloves garlic, sliced thin
1/2 teaspoon crushed red pepper flakes, plus more if desired
Sea salt and freshly ground black pepper

Steps:

In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.

BEAN AND BROCCOLI SALAD

Bean and Broccoli Salad image

Bring this Bean and Broccoli Salad to your next cookout or backyard party. With two types of beans, this salad comes together in just 10 minutes.

Provided by My Food and Family

Categories Home

Time 10m

Yield 16 servings

Number Of Ingredients 7

Ingredients

3 cups broccoli florets, blanched
2 cups fresh green beans, trimmed, halved and blanched
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 cup halved cherry tomatoes
1/2 cup sliced red onions, halved
3/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Combine first 5 ingredients in large bowl.
Add dressing; mix lightly.
Sprinkle with cheese.

Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

INDIAN BEAN, BROCCOLI & CARROT SALAD

Indian bean, broccoli & carrot salad image

Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness

Provided by Good Food team

Categories Lunch, Main course

Time 30m

Number Of Ingredients 16

Ingredients

250g green bean , trimmed
1 head of broccoli , cut into florets
2 tsp vegetable oil
2 tsp black mustard seed
½ tsp dried chilli flakes
100g frozen pea (or use fresh)
3 large carrots , grated
large bunch coriander , roughly chopped
3 tbsp sunflower seed
200ml natural yogurt
½ cucumber , peeled and grated
thumb-sized piece ginger , grated
½ tsp ground cumin
juice and zest 1 lime
1 tbsp chopped mint leaves
pitta bread , to serve (optional)

Steps:

Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.
Heat the oil in a large frying pan and toast the mustard seeds and chilli flakes for a few mins until fragrant. Add the peas, green beans and broccoli, tossing until heated through. Turn off the heat and stir in the carrots and coriander.
Serve the salad warm (or cold for a working lunch) with a dollop of raita, sprinkled with sunflower seeds and some pitta bread, if you like.

Nutrition Facts : Calories 248 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium

Tips:

Choose fresh and crisp green beans and broccoli. Look for beans that are bright green and snap easily when bent. Broccoli should be deep green with tightly closed florets.
Blanch the green beans and broccoli before adding them to the salad. This helps to preserve their crispness and color.
Use a variety of vegetables in your salad. Other good options include carrots, celery, bell peppers, and snap peas.
Add some protein to your salad. Grilled chicken, shrimp, or tofu are all great options.
Use a flavorful dressing. A simple vinaigrette or a creamy dressing made with yogurt or sour cream are both good choices.
Serve the salad immediately or chill it for later. Either way, it's a delicious and healthy side dish or main course.

Conclusion:

Green bean and broccoli salad is a versatile and delicious dish that can be enjoyed as a side dish or main course. It's packed with nutrients and is a great way to get your daily dose of vegetables. With so many different variations, there's a green bean and broccoli salad recipe out there for everyone. So next time you're looking for a healthy and tasty salad, give one of these recipes a try!